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2012 Bollo

 

Recipe for Soft Polenta with Roasted Mushrooms paired by Chef Jeffery Scott

Select Nebbiolo from Glenrose Vineyard, fermented wiith wild yeasts, extended 30 day maceration, aged for 3 years in 132 gallon French Oak pungeons and a minimum of six months bottle age before release. This is a serious display of the noble Nebbiolo grown on the dramatic Paso Robles west side. 

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2012 Sweet Cheeks

100% Viognier ~ Bio-dynamically Farmed Dried in the California sun. Oh, the possibilities are endless!

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2013 The Dodd

This unique field blend is produced from a truly singular vineyard, planted and tended by one of the true pioneer families of Paso Robles. The Dodds are solid people who knowand love their land,and farm it accordingly. The wines on the dry-farmed, head pruned Klau Mine Vineyards yield a wine of depth, structure and complexity.  Cheers to the Dodds!

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2013 Von Dog

Tom liked them big... Tom liked them rich... Tom liked big fruit... Tom liked to know it had been in barrel... Tom ate, drank and was merry! This is for you my friend. CHEERS TOM!

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2014 Cocavin

Made from a selection of the fruit from the vineyard surrounding the tasting room of Lone Madrone. Cocavin. The distinctive wines of Lone Madrone are reflective of the land from which they were born and the people involved in their being. 

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2014 Grenache

This Grenache was produced from grapes grown on the Will's Hills Vineyard, planted by Neil and Ginny Heaton on thier dry-farmed, head-trained family property. The wine has great depth and structure with great acidity and length. 

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2014 Old Hat

Lone Madrone's OLD HAT is made with grapes from the Osgood family farm. David Osgood has tended the old, dry farmed vineyards of west Paso Robles for many years. The Osgood Vineyard is planted with Paso heritage selections. The vines are head pruned and dry farmed in the classic style. The name OLD HAT was inspired by David's ever present hat...coupled with the fact that a Paso Zin/Petite blend is indeed 'old hat'. Cheers Osgood Family.

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2014 Points West Red

Apart for the smidgen of
Cinsault this vintage of Points West
Red is our most egalitarian blend to
date! We were able to have all of our
favorite red Rhône varieties shine
together in unison. Grown on the
steep limestone slopes of Glenrose
Vineyard in West Paso Robles, this
wine has a strong chalky influence on
both the nose and palate. Augmented
with hints of licorice, dark cherry and
spring blossoms, the wine exhibits a
lovely integration of tannin and
acidity.
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2014 Tannat

Hailing from the steep and rugged hills of the Klau Mine Vineyard in the Adelaida District of west Paso Robles, this, our second vintage of single varietal Tannat, is a stunner.

In some years the Tannat from the Dodd’s vineyard has tar-like, growly and rumbling characteristics that dominate the wine but in years such as 2014 the fruit ferments itself in to a youthfully exuberant blackberries and cream laden nose. The small custom crafted American oak barrels used lend a softening to this historically ultra-tannic variety while also providing a kiss of black pepper.

Supple tannins and a coating, unctuous mouth feel lead the charge across the palate towards a latent and pleasingly tart finish. What a fun juxtaposition of sensations to be had!

I see this going very well with a duck or goose confit and some rustic more acidic cheese like Roquefort just before the main course is served.

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2015 Bailey Ranch Zinfandel

 

Recipe pairing English Cheddar Grilled Cheese by Chef Jeffery Scott

David Bailey planted this vineyard on the old family property on Peachy Canyon Road. This a head pruned, dry farmed vineyard.  This wine is 100% Zin - old time Paso baby! Yeahh! It is all you expect and then just a wee bit more. Cheers, David Bailey

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2015 Oveja Negra

The grapes for the Oveja Negra are sourced from the Old Oak Vineyard traditionally known as Sheep Camp Creek. With an intent to dry farm, these varietals are all planted in the traditional head pruned style. 

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2016 Mourvedre

Deep vivid purple. Smoke- and spice-accented black and blue fruit, succulent herb, violet and cola aromas, along with a peppery spice overtone. Palate-staining cherry, cassis, mocha and spicecake flavors show excellent clarity and an energizing core of juicy acidity. Puts on weight with air while maintaining energy, and finishes sweet and very long, with harmonious tannins and a resonating floral note. There's a modest 12.8% alcohol here.

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2017 Chenin Blanc

August's Wine of the Month! Receive 10% off the purchase of 3 or more bottles. 
 
Brilliant straw-yellow. Fresh and incisive on the nose, displaying racy citrus fruits and floral scents and a bright mineral overtone. Silky, focused and energetic on the palate, showing strong, nervy lift to the chewy orange, dried pear and honeysuckle flavors. Picks up a waxy nuance with air and finishes impressively long and precise, leaving hints of toasted grain and bitter pear skin behind.
-- Josh Raynolds, Vinous   92 points
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2017 Chenin Demi-Sec

This demi-sec (semi-dry) Chenin Blanc is made from a dry farmed vineyard planted in 1971 by Patricia Bailey in the limestone soil of Paso Robles. The vineyard survived the pulling out of much of California's Chenin and is a spectacular vineyard indeed. This wine is made in the demi-sec style, traditional for areas of the Loire.  

Recipe pairing for Seared Sea Scallops and Green Apple Curry by Chef Jeffery Scott 

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2017 Grenache Blanc

September's Wine of the Month
 
Pale bright yellow. A sharply focused, mineral-tinged bouquet evokes fresh pear, Meyer lemon and jasmine, along with fennel and beeswax nuances. Juicy and energetic in the mouth, offering concentrated, sharply focused citrus and orchard fruit flavors underscored by a dusty mineral quality. Fleshy but focused and nervy as well, finishing with lingering stoniness and impressive clarity and tenacity.
-- Josh Raynolds, Vinous    92 points
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Anne Bonny Cider

One of our two bourbon barrel aged ciders, the Anne Bonny marries the elegance of the specific varieties of apples that are blended with a more mellow bourbon experience. Not to be fooled, she is a cider that packs a punch with Abv varying per batch from 9 - 10%!

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Barti Ddu Cider

Dry hopped cider.

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Black Bart Cider

This bottle conditioned version of our Barti Ddu, Black Bart is 100% Granny Smith from the north country, hopped using English hop varities and conditioned with a saison yeast. 

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Blackbeard

18 months bourbon barrel aged blend of Arkansas Black, Black Twig, Honey Crisp, Newtown Pippin Granny Smith bottle conditioned with a blend of Champagne yeast and Brettanomyces. Can be laid downfor years to increase the ciders already pwerful complexity. 

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Bristols Original Cider

Our original cider, a blend of over fifty-five types of culinary and heritage apples. Sourced from as far north as Sonoma County down to See Canyon. Our "OG" is done as an homage to the drier English ciders that inspired it in to being in the first place. 

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